Directions

1. Rinse dry pinto beans and soak overnight for best results (optional).
2. Drain beans and place in a large pot with water or broth, onion, garlic, bay leaf, salt, and pepper.
3. Simmer beans on low heat for 1.5 to 2 hours until tender.
4. Remove bay leaf and adjust seasoning to taste.
5. For cornbread, preheat oven to 400F (200C).
6. In a bowl, mix cornmeal, flour, baking powder, salt, and sugar.
7. Stir in milk or buttermilk, eggs, and melted butter until combined.
8. Pour batter into greased baking dish.
9. Bake cornbread for 20-25 minutes until golden and a toothpick comes out clean.
10. Serve hot pinto beans alongside freshly baked cornbread.